Mungbean threads or sotanghon, this recipe is a different version of sotanghon gisado, vegetables used are completely different, most commonly used vegetable is the banana blossom.Ingredients:3 tbs. vegetable oil1 med. onion sliced3 tbs. soy sauce1 cup shrimps diced2-3 soup stocks or broth1/4 kilo sotanghon, soaked in water and cut with kitchen shears1 med. eggplant1 cup squash diced1 cup sitaw (string beans) cut into 2 inches long6 pcs sigarilyas cut 1 cup kangkong (swamp cabbage)1 med. size banana blossom, wedgedSaute onions, shrimps, and the vegetables (in this order eggplant, squash, sitaw, sigarilyas, kangkong and banana blossom) in cooking oil. Add a little broth and season with soy sauce. Remove and set aside.In the same skillet, bring to boil 2 cups broth and 1 tbsp soy sauce. Drop in sotanghon that has been rinsed and drained. If more seasonings is needed add more soy sauce or salt and pepper. Turn mixture several times until sotanghon has absorbed most liquid and cooked (translucent in color). Add the meat and vegetable mixture.